Thanks, Gary. I even went further in that vein on my second. I lightened up the Vermouth by about 1/3. And, went with OGD 114 for the bourbon. Worked very well, and was noticeably different from the first. OGD has such an interesting house style that really contributes to a unique cocktail. I'll say this, I enjoyed these dry Manhattans more than the sweet versions that I have made. After trying several brands, and several years of tinkering with cocktails made with it, I have concluded that I am just not a sweet vermouth fan. Something about it doesn't hit me right. I am looking forward to 'sperimentin' with the dry.